Delicious banh mi may seem a little intimidating to prepare at home, but this succulent recipe for banh mi with lemongrass pork is juicy and flavorful, and couldn’t be easier!

Together with crunchy veg, sour pickles, fresh coriander and spicy Sriracha mayo, makes for a really special sandwich.

Don’t be intimidated by the ingredients, I promise this sandwich is easy to make. Make sure to pickle your veggies 1 day in advance to shorten the prep time.

Print Recipe

SLOW COOKER PULLED PORK BÁNH MÌ

Prep Time20 minutes mins

Cook Time6 hours hrs

Total Time6 hours hrs 20 minutes mins

Course: Burgers & Sandwiches

Cuisine: vietnamese

Keyword: Banh mi, pulled pork, slow-cooker, vietnamese

Servings: 2 -4

Author: Natasha

Ingredients

• 1 1/2 pounds pounds boneless pork loin
• 2-4 tbsp olive oil adjust to your preference,
• 1 large shallot finely diced,
• 4 cloves garlic finely diced,
• 5 cm / 1″ fresh ginger finely grated,
• 2 lemongrass stalks inner part finely chopped,
• 1 tsp ground coriander
• 1 tbsp tomato paste
• 1 tbsp sesame oil
• 1 tbsp hoisin sauce
• 1 tbsp sweet yellow mustard
• 1-2 tsp sambal oelek Indonesian chilli paste or chilli powder to taste,
• 3 tbsp soy sauce or tamari
• 2 tbsp maple syrup
• 2 tsp lime juice or rice wine vinegar adjust to taste,
• ¼ tsp black pepper
• a pinch ground cloves adjust to taste
• PICKLES
• make a day ahead if you can
• 3 carrots
• 1 medium turnip
• ½ cup / 120 ml rice wine vinegar
• 2-4 tbsp sugar or maple syrup adjust to taste,
• 1 tsp salt
• REMAINING INGREDIENTS
• 2 long baguettes GF if gluten intolerant,
• 1/2 cucumber sliced thinly,
• 3-4 radishes sliced thinly,
• pickles
• fresh coriander / cilantro leaves
• spring onion green part sliced thinly
• Sriracha mayo store bought or homemade

Instructions

PULLED PORK

• Place pork loin in slow cooker. Add one cup of water, then cover and cook on high for 3-4 hours or on low to 6-7 hours. Drain slow cooker of excess liquid, then shred pork with two forks.
• Heat up olive oil in a medium, heavy-bottomed pan. Fry diced shallot until softened, translucent and lightly caramelized. Add chopped garlic, ginger and lemongrass and fry off gently until soft and fragrant.
• Add ground coriander to the aromatics. Fry it off gently, stirring the whole time, for a minute or so.
• Mix in the tomato and chilli paste.
• Now poor mixture over prepared pulled pork along with soy sauce, maple syrup, sweet yellow mustard, sesame oil, hoisin and lime juice or vinegar. Mix everything really well. Season with white pepper and a good pinch of ground cloves. Simmer the mixture gently for another 10-15 minutes and then allow it to cool down.

PICKLES

• Peel your veggies and julienne them if you own a julienne peeler, shave into ribbons with a speed peeler or slice very thinly using a mandolin.
• Place prepped veggies in a sterilised (rinsed with boiling water) jar.
• Put rice vinegar, ½ cup / 120 ml water (more water if you want the pickles to be less sharp), sugar (adjust the amount to taste) and salt in a small pot and bring to the boil. Continue simmering for about 10 minutes.
• Pour hot pickling liquid over the raw vegetables. Once the pickling liquid cools down, keep the jar in the fridge.

ASSEMBLY

• Cut the baguettes into smaller pieces, then in half and toast them lightly under a grill.
• Fill them with a layer of cucumber and radish slices, pulled pork, pickles, fresh coriander and spring onion. Top with a few dollops of Sriracha mayo before closing the sandwich.